Researchers got lettuce and tobacco to make myoglobin — a protein linked to many of meat's appealing traits.

Instead of trying to make plants taste more like meat using flavourings, they've taught plants to manufacture myoglobin, the same protein that gives meat i ...

Scientists successfully engineered lettuce to produce a key muscle protein that could one day become a food ingredient, ...

This important study demonstrates that nutrient resorption efficiency in the widespread wetland grass Phragmites australis is largely canalized by phylogeographic lineage, ecotype and geographic ...